The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico

The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico

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by Cheryl Alters Jamison, Bill Jamison
     
 

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Now more than ever, Southwestern food is a hugely popular trend. As ingredients are becoming more readily available to at-home cooks, there is a great demand for simple, delicious, and authentic recipes that bring Mexican and Southwestern food to our own tables.
In their James Beard Book Award-winning cookbook, authors Cheryl Alters Jamison and Bill Jamison… See more details below

Overview

Now more than ever, Southwestern food is a hugely popular trend. As ingredients are becoming more readily available to at-home cooks, there is a great demand for simple, delicious, and authentic recipes that bring Mexican and Southwestern food to our own tables.
In their James Beard Book Award-winning cookbook, authors Cheryl Alters Jamison and Bill Jamison combine the best of Mexican and Southwest cooking, bringing together this large region’s Native American, Spanish, Mexican, and Anglo culinary roots into one big, exuberant book—The Border Cookbook. In over 300 recipes they explore the common elements and regional differences of border cooking. They offer classic and new recipes that typify cuisines known as Tex-Mex, New Mexican, Sonoran, Cal-Mex, traditional Mexican, Gulf cuisine, and Native American; and their easy-to-follow recipes are suitable for every meal, every day of the week.

Editorial Reviews

Publishers Weekly - Publisher's Weekly
The authors of Texas Home Cooking and Smoke and Spice turn their assiduous attention to border food (called norteo in Spanish) which, served from Northern Mexico through the American Southwest, uniquely fuses Native American, Spanish and Western settlers' fare. The introduction points to norteo's distinctive characteristicsincluding large wheat tortillas, flame-cooked beef and the generous use of cheesesand discusses culinary offshoots like Tex-Mex, Sonoran and New Mexican cuisines. The 300 recipes drawing from all of these traditions are arranged by primary ingredient rather than by style (e.g., cheese enchiladas are found in the chapter about cheese; beef enchiladas appear in ``Ranch-Country Beef''). Appetizers and accompaniments include regional salsas and the secrets behind perfect guacamole and refried beans. Meat and seafood dishes comprise the bulk of the recipes, from Red Caldwell's South Texas Fajitas to Pinata Pollo, chicken breasts ``stuffed with treats,'' including chorizo, jalapeo and goat cheese. Sidebars detail the history and cultures from which recipes originated; further information about ingredients like nopales (cactus pads) and chiltepins (pea-sized hot chiles) is listed in a glossary. This Bible of border cuisine is as accessible as it is thorough. (Oct.)
Library Journal
The prolific authors of Smoke and Spice (LJ 4/15/94) and Texas Home Cooking (LJ 11/15/93), among other titles, now explore another aspect of the cooking of their favorite region. Here are the hearty, flavorful dishes prepared by home cooks on both sides of the U.S.-Mexican border, from Texas to Southern California and down into northern Mexico. There are recipes as traditional as posole and newer ones, too, such as fajitas the way they were meant to be, not the versions often served up as Tex-Mex cuisine. Many recipes include different regional variations, and lengthy sidebars provide the culinary and cultural context. Recommended for most collections. [HomeStyle Bks. selection.]
Barbara Jacobs
The Jamisons' concentration on border foodstuffs yields a cornucopia of unusual recipes--more than 300. Their erudition is helpfully displayed in factual sidebars and notes on regional variations for many of their dishes. Informative, too, are the recipe notes, culled from on-site visits, a network of experts, and a wide-ranging search for indigenous cookbooks.
From the Publisher
"Cheryl and Bill Jamison make everyday home cooking an exciting adventure. The scents and flavors of authentic border dishes practically jump off the pages of this fine, big book. An outstanding achievement."—Dean Fearing, author of Dean Fearing's Southwest Cuisine

"Brimming with historical vignettes, tantalizing recipes, and poignant anecdotes."—Barbara Pool Fenzl, author of Southwest the Beautiful Cookbook

"The Jamisons have captured the rustic flavors of authentic border dishes found only at family tables and culinary pit stops along the border."—Jacqueline Higuera McMahan, author of California Rancho Cooking

"The Jamisons write with a no-holds-barred enthusiasm about border cooking. I know, from experience, that their food tastes exhuberant, but knowing the food's story makes it that much better."—Deborah Madison, author of The Greens Cookbook

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Product Details

ISBN-13:
9781558325357
Publisher:
Harvard Common Press, The
Publication date:
09/28/1995
Sold by:
Barnes & Noble
Format:
NOOK Book
Pages:
512
Sales rank:
198,189
File size:
10 MB

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